Mary Berry Lemon Meringue Pie Recipe

This Mary Berry Lemon Meringue Pie is a classic British dessert made with crisp pastry, a smooth and tangy lemon filling, and a light cloud of golden meringue. The contrast between the buttery crust, sharp citrus curd, and sweet meringue creates a perfectly balanced flavour. While it looks impressive, the recipe is straightforward and suitable for confident beginners. From start to finish, the pie takes about 1 hour 30 minutes including baking and cooling.

Ingredients

For the Sweet Shortcrust Pastry

• 175g plain flour
• 75g cold unsalted butter, cubed
• 2–3 tbsp cold water

For the Lemon Filling

• 2 level tbsp cornflour
• 100g caster sugar
• Finely grated zest of 2 lemons
• 150ml freshly squeezed lemon juice
• 200ml water
• 2 large egg yolks
• 25g unsalted butter

For the Meringue Topping

• 3 large egg whites
• 175g caster sugar

How to Make Mary Berry Lemon Meringue Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Make the pastry: Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add cold water a little at a time and mix until a soft dough forms.
• Chill the dough: Wrap the pastry in cling film and chill in the refrigerator for 20 minutes to make it easier to roll.
• Roll and line the tin: Roll the pastry out on a lightly floured surface and line a 23cm tart tin. Trim the edges neatly and prick the base with a fork.
• Blind bake the pastry: Line the pastry with baking parchment and baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden. Set aside.
• Prepare the lemon filling: In a saucepan mix the cornflour, caster sugar, lemon zest, lemon juice and water. Heat gently while stirring until the mixture thickens.
• Add egg yolks: Beat the egg yolks in a bowl, then stir a little of the hot mixture into them. Return everything to the pan and cook gently for another minute until thick and glossy.
• Finish the filling: Remove from the heat and stir in the butter until smooth. Pour the lemon filling into the baked pastry case.
• Make the meringue: Whisk the egg whites until soft peaks form. Gradually add the caster sugar while whisking until thick and glossy.
• Top the pie: Spoon the meringue over the hot lemon filling, spreading it to the edges so it seals the pie. Create soft peaks with the back of a spoon.
• Bake the meringue: Return the pie to the oven and bake for 15–20 minutes until the meringue is lightly golden.
• Cool before serving: Allow the pie to cool completely so the filling sets properly before slicing.

Tips for the Best Lemon Meringue Pie

How do I stop the meringue from shrinking?

Spread the meringue so it touches the pastry edge all around. This seals the topping and prevents it from pulling away during baking.

Why is my lemon filling runny?

The filling must cook until thick before adding it to the pastry case. Cornflour needs heat to activate and set properly.

How do I get a glossy meringue?

Add the sugar gradually while whisking the egg whites. This dissolves the sugar fully and creates a smooth, shiny meringue.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavour. Bottled juice can taste slightly flat and less vibrant.

Serving Suggestions

• Serve slightly chilled or at room temperature
• Pair with a spoonful of lightly whipped cream
• Enjoy with a cup of tea or coffee
• Garnish with fresh lemon zest for extra brightness

Storage

Room Temperature

The pie can sit at room temperature for up to 4 hours if serving the same day.

Refrigerator

Store covered in the refrigerator for up to 2 days. The meringue may soften slightly but will still taste delicious.

Freezing

Lemon meringue pie is not ideal for freezing as the meringue can lose its texture when thawed.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 7g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Lemon Meringue Pie Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Mary Berry lemon meringue pie with crisp pastry, tangy lemon filling and a light golden meringue topping.

Ingredients

• 175g plain flour

• 75g unsalted butter

• 2–3 tbsp cold water

• 2 tbsp cornflour

• 100g caster sugar

• Zest of 2 lemons

• 150ml lemon juice

• 2 egg yolks

• 3 egg whites

• 175g caster sugar for meringue

Directions

• Preheat oven to 200°C (180°C Fan).
• Make the pastry and chill for 20 minutes.
• Roll pastry and line a 23cm tart tin.
• Blind bake the pastry until lightly golden.
• Cook lemon filling in a saucepan until thick.
• Pour filling into the pastry case.
• Whisk egg whites and gradually add sugar to form glossy meringue.
• Spread meringue over filling.
• Bake until meringue is golden.

Notes

• Always spread meringue onto hot filling to prevent weeping.
• Use fresh lemons for the brightest flavour.
• Allow the pie to cool fully so the filling sets properly.